Instructions

1. First make the frosting. Chop the chocolate and put into a bowl. Heat coconut milk with 1/4 teaspoon of salt until it almost starts to boil. Pour it over the chocolate and let it sit for a minute.
2. Stir well until all chocolate is dissolved, cover and put in a fridge for 3 hours to set.
3. Preheat oven to 350°F (175°C). Grease two springform pans and set aside. I used small 6 inch culinary rings.
4. Mix soy milk with apple cider vinegar and let it curdle.
5. In a large mixing bowl combine all dry ingredients. Whisk all wet ingredients except coffee in separate bowl until slightly foamy. Pour wet ingredients into dry and mix well.
6. Gradually add hot coffee and stir until incorporated.
7. Pour the batter into pans and bake for 25-30 minutes or until inserted toothpick comes out clean.
8. Remove the cakes from the oven and let them cool down in pans for 10-15 minutes before transferring onto a cooling rack. Let the cakes cool completely before slicing.
9. Take the frosting out of the fridge. It will harden so you have to beat it with hand mixer to make it spreadable.
10. Slice each cake into two even layers. Build the cake spreading the frosting between layers. Spread very thin layer of frosting on top cause you’re going to pour chocolate glaze later. Cover the sides of the cake with remaining frosting and put it in a fridge for another hour to set.
11. Make the chocolate glaze using the same method as for the frosting. Chop the chocolate and add into a bowl. Heat coconut milk and agave until almost boiling and pour over the chocolate. Wait a minute and stir well. If the glaze isn’t runny enough you can gently heat it up using a double boiler.
12. Pour the glaze over the cake and place it in a fridge for couple of hours or overnight.